Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1...

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Caramel Corn Lab Plan

Transcript of Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1...

Page 1: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab Plan

Page 2: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab PlanMicrowave Caramel Corn Ingredients:

3-3.5 quarts popcorn, popped (2 bags)1 c. brown sugar1 stick margarine¼ c. light corn syrup½ t. baking soda Materials:1 brown grocery bag1 sheet wax paper Directions:On the lines provided below, write the abbreviated position title (i.e. HC) next to the step which is to be completed by that position. During the lab, remember to dovetail.___________1. Pop popcorn in microwave.___________2. Remove dead kernels and pour popped corn into brown grocery bag.___________3. Combine brown sugar, corn syrup, and margarine in a 4-cup liquid measuring cup. Microwave for 1 min. then stir with wooden spoon; continue microwaving for 1 minute at a time followed by stirring until the mixture comes to a boil (2-3 min.).___________4. Remove from microwave and add baking soda. Mix well with wooden spoon.___________5. Pour foamy syrup over popcorn in brown bag. Don’t pour all in one spot.___________6. Close bag and shake well to coat popcorn, turning bag in all directions. ___________7. Put bag in microwave and heat on high for 1 minute.___________8. Take out of microwave and shake well.___________9. Microwave for 1 more minute, then take out and shake well again.___________10. Microwave for 30 seconds, and shake well again.___________11. Microwave for another 30 seconds, and shake well again.___________12. Pour out on a cookie sheet lined with waxed paper to cool.___________13. Enjoy!!

SOUS CHEF INGREDIENT RESPONSIBILITIES

Amounts Ingredients (from staple cabinet only)

Measuring Equipment

Needed

HEAD CHEF INGREDIENT RESPONSIBILITIES

Amounts Ingredients

(from supply table only)

Measuring Equipment

Needed

Cooking Method

(i.e. steam)

Cooking Method

Category (Dry-Heat with Fat, Dry-Heat without Fat, or Moist-Heat)

Cooking/Kitchen

Equipment Needed

List questions/concerns we have about this recipe or lab.

Page 3: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab Plan

Kitchen __________________ Period __________

_____________ _____________ ______________ ____________Head Chef (HC) Sous Chef (SC) Host/Hostess (H) Clean Up (C)

Color

name name name name

#

Page 4: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab PlanDirections:

On the lines provided below, write the abbreviated position title (i.e. HC) next to the step which is to be

completed by that position. During the lab, remember to dovetail.

___________1. Pop popcorn in microwave.

___________2. Remove dead kernels and pour popped corn into brown grocery bag.

___________3. Combine brown sugar, corn syrup, and margarine in a 4-cup liquid measuring cup. Microwave for 1 min. then stir with wooden spoon; continue microwaving for 1 minute at a time followed by stirring until the mixture comes to a boil. (2-3 min.)

___________4. Remove from microwave and add baking soda. Mix well with wooden spoon.

___________5. Pour foamy syrup over popcorn in brown bag. Don’t pour all in one spot.

___________6. Close bag and shake well to coat popcorn, turning bag in all directions.

___________7. Put bag in microwave and heat on high for 1 minute.

___________8. Take out of microwave and shake well.

___________9. Microwave for 1 more minute, then take out and shake well again.

___________10. Microwave for 30 seconds, and shake well again.

___________11. Microwave for another 30 seconds, and shake well again.

___________12. Pour out on a cookie sheet lined with waxed paper to cool.

___________13. Enjoy!!

HCHC & SC

HC dovetail w/ step 1

SC

HC & SC

HC & SCAll

HCHC

HC

HC

SCHC

Page 5: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab PlanMicrowave Caramel Corn Ingredients:3-3.5 quarts popcorn, popped (2 bags)1 c. brown sugar1 stick margarine¼ c. light corn syrup½ t. baking soda Materials:1 brown grocery bag1 sheet wax paper

Page 6: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab PlanHEAD CHEF INGREDIENT RESPONSIBILITIES

Amounts Ingredients (from supply table

only)Measuring Equipment Needed

1 brown grocery bag -----

1 cup brown sugar 1 c. dmc, spatula, spoon

2 bags popcorn -----

1 stick margarine ----

¼ cup light corn syrup 8 oz. liquid measuring cup

1 sheet wax paper -----

Page 7: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab Plan

SOUS CHEF INGREDIENT RESPONSIBILITIES

Amounts Ingredients (from staple cabinet

only)Measuring Equipment Needed

½ t. baking soda ½ t. measuring spoon, custard cup

Page 8: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab PlanCooking Method

(i.e. steam)Cooking Method Category

(Dry-Heat with Fat, Dry-Heat without Fat, or Moist-Heat)

Cooking/Kitchen Equipment Needed

Microwave dry-heat, no fat microwave, wooden spoon, 8 oz. liquid

measuring cup, ½ t. measuring spoon, rubber

scraper, cookie sheet

Page 9: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Caramel Corn Lab Plan

List questions/concerns we have about this recipe or lab.

Do we need pot holders?

What is a dead kernel?

How do we remove the dead kernels?

? ? ?

What is dovetailing?

Page 10: Caramel Corn Lab Plan. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup.

Are there any other questions about the

completion of lab plans?